METHOD FOR PRODUCTION OF MEAT PUDDING OF FUNCTIONAL PURPOSE Russian patent published in 2022 - IPC A23L13/00 

FIELD: meat industry.

SUBSTANCE: invention relates to the meat industry and can be used in the production of sausage products such as meat pudding. The method for meat pudding production for functional purposes provides for the cutting of meat raw materials: trimmed chicken fillet and trimmed turkey fillet, grade 1, hydration of protein-carbohydrate additives, introduction of components into the stuffing system according to the recipe, mixing with a source of dietary fiber: edible chitosan, vitamin and mineral complex (VMC) and water. Next, the molds are filled with minced meat, pre-greased with vegetable oil, and baked at 130°C until the temperature in the center of the product reaches 71-72°C. Then pre-cooling is carried out at 12°C to a temperature in the center of the product of 18-20°C, release from molds, cooling at 0-4°C to 0-15°C in the center of the product. Next, quality control, packaging, labeling, storage and sale are carried out. At the same time, lentil groats are used as a protein-carbohydrate additive, the preparation of which is carried out by thermal modification in thermostats at a temperature of 85-90°C for 8-10 minutes. As a VMC, “Complivit” is used, previously dissolved in water. A mixture of spices No. 1, nitrite salt, food phosphate, fermented rice is also added to the stuffing system. The components are used at a certain ratio.

EFFECT: invention makes it possible to expand the range of functional products, to obtain an enriched product for dietary and sports nutrition with increased biological value and an extended shelf life of the product.

1 cl, 5 tbl